1. First cut the back of the shrimp, then remove the shell and the tail, remove the shrimp line, wash and drain, and then submerge it with a little cooking wine and salt
2. Peel and dice tomatoes
3. In the oil pan, stir fry the ginger slices until fragrant, then stir fry the shrimp balls quickly until the color of the shrimp balls changes, and then dish them out
4. In another oil pan, stir fry the diced tomatoes until they are tomato juice, add salt and sugar, and season with black pepper
5. Put the shrimp balls into the eggplant juice, stir fry for a while to make the shrimp balls evenly wrapped in eggplant juice and then out of the pot.